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Dark ale wholemeal loaf


White bread flour (e.g. No 1) 350g

Wholemeal flour 125g

Dried instant yeast 5g

Salt 10g

Dark ale (e.g. Theakston's Old Peculier) 400ml


Combine all ingredients to form a workable dough - given the hydration it will be quite sticky

Work for 8-10 minutes and place into a covered bowl to rest for an hour

Fold the dough a couple of times and rest for a further hour

Shape the dough into a ball and place in a covered banneton

Prove the dough in the fridge overnight

Using a cloche if possible, pre-heat the oven to 240°C

Turn out the dough and slash as desired and place in the oven dropping the temperature to 210°C

Bake for 30 minutes covered then a further 10 minutes uncovered